Description
This classic Leek and Potato Soup is a creamy, comforting dish featuring tender leeks sautéed with garlic in butter, combined with soft potatoes simmered in flavorful chicken or vegetable stock, then lightly pureed to a smooth texture and finished with cream. Served with crispy homemade croutons and a sprinkle of fresh chives, this soup is perfect as a starter or a light meal.
Ingredients
Scale
Soup Ingredients
- 2 tbsp (30g) butter
- 2 large garlic cloves, finely minced
- 3 leeks, white and pale green parts only, sliced thinly (about 2 cups)
- 1 kg / 2 lb potatoes (Sebago/Russet/Maris Piper), peeled and diced into 1″/2.5 cm cubes
- 1.5 litre / 1.5 qt chicken or vegetable stock, low sodium (6 cups)
- 3/4 cup heavy/thickened cream (or substitute milk)
- 1 tsp cooking salt / kosher salt (reduce table salt by 25%)
- 1/2 tsp black pepper
Croutons
- 2 thick slices bread, torn into crouton-sized pieces
- 1 tbsp melted butter, or olive oil spray
- Salt, to taste
Garnish
- Chives, finely chopped
- Extra cream, for drizzling
Instructions
- Sauté leeks and garlic: Melt butter in a large pot over medium heat. Add the minced garlic and sliced leeks, then sauté gently for 7 minutes until the leeks become soft and sweet without browning.
- Simmer potatoes: Add the diced potatoes and chicken or vegetable stock to the pot. Increase the heat to bring the liquid to a gentle simmer, then reduce the heat, cover with a lid, and let it simmer gently for 25 minutes or until the potatoes are very soft and nearly falling apart.
- Puree soup: Turn off the stove and use a stick blender to puree the soup until just smooth. Avoid over-blending to prevent a gluey texture; the soup should remain creamy but still slightly textured.
- Season and finish: Stir in salt and black pepper to taste. Then fold in the cream to enrich the soup’s texture and flavor.
- Make croutons: Preheat the oven to 180°C / 350°F (160°C fan-forced). Drizzle the torn bread pieces with melted butter or spray lightly with olive oil. Spread them on a baking tray and bake for about 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while still hot.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with finely chopped chives, and top with the crispy croutons. Serve immediately and enjoy!
Notes
- Leeks: Only use the white and pale green parts of leeks. If unavailable, substitute with onions, sautéed longer on low heat to develop sweetness without caramelizing.
- Potatoes: Use starchy potatoes like Sebago (Australia), Russet (US), or Maris Piper (UK) for best creamy texture. Avoid waxy or new potatoes as they won’t break down properly.
- Pureeing: Use a stick blender for better control. Over-blending will make the soup gluey. If using a traditional blender, mash potatoes first, then pulse the soup until just smooth.
- Stock: Using chicken or vegetable stock instead of water boosts the flavor significantly.
- Croutons: These add a delicious buttery crunch complementing the creamy soup.
- Serving suggestion: This soup serves 5 as a main meal and up to 8 as a starter.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 240
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
